I was feeling a little under the weather earlier in the week, so I wanted to make a bowl of something comforting, but still somewhat nutritious, for dinner. This combination of tomato sauce, sausage, and cheese with pasta really hit the spot. I crumbled the goat cheese on top and it melted into the tomato sauce as I ate it, making it rich and creamy.

I made a batch of the tomato sauce with sausage in the beginning of the week and tossed it with freshly cooked pasta and spinach for dinner every night. I even brought it for lunch some days, and somehow never got sick of it!

Fusilli with Turkey Sausage, Tomatoes, Spinach, and Goat Cheese

Fusilli pasta
Olive oil
4 cloves of garlic, peeled and smashed
1 28-oz can of whole, peeled tomatoes
Red pepper flakes (optional)
1 6-oz bag of fresh baby spinach
3 large links of fresh Italian turkey sausage (a little less than a pound)
Fresh basil leaves
Goat cheese
Salt and Pepper

I started by heating the garlic in some olive oil over medium to medium-low heat until it was soft but not browned. I then removed the garlic cloves and set them aside for later. Then, I raised the heat to medium-high, took the turkey sausage out of the casing, and added it in the oil. When the sausage was browned, I added some red pepper flakes and the can of tomatoes, crushing the whole ones as I added them. I brought the sauce up to a simmer and seasoned with salt and pepper. At this point, I chopped the reserved garlic finely and added it back to the sauce. I let the sauce simmer on medium-low heat for about a half hour to let the flavors meld together.

To make each serving, I boiled some pasta and added a handful of spinach to just one serving of the sauce. When the pasta was cooked and the spinach was wilted, I tossed the pasta into the sauce. I topped each portion with probably about an ounce of the goat cheese and some torn basil leaves.

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